About the Recipe
Timoteo's Twice Baked Potato Casserole
Ingredients 8 medium baking potatoes (about 8 ounces each)
1/2 cup butter, cubed
2/3 cup sour cream
2/3 cup 2% milk or half /half if you want a richer flavor
1 teaspoon salt
3/4 teaspoon pepper
10 bacon strips, cooked and crumbled, divided
2 cups shredded cheddar cheese, divided
4 green onions, chopped, divided
1 tsp garlic powder
1/2 bag Timoteo's Gringo Rub
Preheat oven to 425°. Scrub potatoes; pierce several times with a fork. Bake until tender, 45-60 minutes. Remove from oven; reduce oven setting to 350°.
When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp and place in a large bowl; discard shells. Mash pulp with butter; stir in sour cream, milk, salt and pepper.
Reserve 1/4 cup crumbled bacon for topping. Gently fold remaining bacon, 1 cup cheese and half the green onions into potato mixture (do not overmix).
Transfer to a greased 11x7-in. baking dish. Top with the remaining cheese and green onions; sprinkle with reserved bacon. Bake until heated through and cheese is melted, 15-20 minutes.
19g fat (11g saturated fat), 57mg cholesterol, 517mg sodium, 22g carbohydrate (3g sugars, 2g fiber), 10g protein.